Tofu Pad Thai
with pak choi and carrots
Pad thai is a super popular stir-fried rice noodle dish from Thailand that's often served as street food. Since its creation in the 1930s, it's become beloved the world over as a quick, delicious and satisfying dish.
Tags:
Under 650 calories
•Egg(s) not included
•Quick
•Family Friendly
•Veggie
Allergens:
Soya
•Wheat
•Peanut
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
280 grams
Tofu
(Contains Soya)
300 grams
Udon Noodles
(Contains Wheat)
1 sachet(s)
Peanut Butter
(Contains Peanut)
1 unit(s)
Lime
1 unit(s)
Scallion
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
2 unit(s)
Garlic
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
unit(s)
Egg (Optional)
Nutrition Values
Energy (kcal)545 kcal
Energy (kJ)2282 kJ
Fat18.47 g
of which saturates2.55 g
Carbohydrate64.02 g
of which sugars8.21 g
Dietary Fiber0 g
Protein32 g
Cholesterol0 mg
Salt2.32 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Whisk
•Colander
Instructions
1
- Boil a large pot of water for the udon noodles.
- Place a medium pan over high heat with a drizzle of oil.
- Drain the tofu then cut 280g (double for 4p) into 2cm cubes.
- Once pan is hot, fry the tofu until slightly crispy, 7-10 mins. Turn frequently to ensure it doesn't burn.
- Season with salt and pepper. Remove from pan and set aside when cooked.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- When the water is boiling, add the noodles and cook until warmed through, 1-2 mins. Once cooked, drain in a colander and pop into a bowl. Drizzle with oil and stir through to stop them sticking together.
- Meanwhile, trim and thinly slice the scallion.
- Quarter the lime. Peel and grate the garlic (or use a garlic press).
- Trim then grate the carrot (no need to peel).
- Trim the pak choi, then thinly slice widthways.
3
- Return the (now empty) pan to a high heat with a drizzle of oil.
- When hot, fry the garlic, pak choi and carrot with a pinch of salt and pepper until tender, 3-5 mins.
- In a bowl, mix the soy sauce, peanut butter, juice from half the lime wedges and half the chopped scallion.
- Loosen with a splash of water if necessary.
4
- Whisk 1 egg (double for 4p) in a bowl with a pinch of salt.
- Shift the veg to one side of the pan.
- Pour the egg mix into the empty side of the pan and gently stir with a spatula to create a scrambled texture.
- Stir-fry everything together for 2-3 mins.
5
- Add the tofu and sauce to the veg and mix together.
- Gently toss in the drained noodles.
- Season to taste with salt and pepper.
6
- Divide the tofu pad thai between bowls.
- Garnish with remaining scallions and squeeze over lime juice to taste.
